- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: the mango chutney and the Marsala sauce. The foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: turkey breast and veal stock.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/15/15 they shall be date marked with a "use by" date not exceeding 9/21/15.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: the salmon, ribeye, and Carlyle Burger on the lunch menu and salmon on the dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: the food processor bowl.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: make table on right side of cooking area.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the on the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: the utensil, food container, prep tables, reach-in refrigerator, the warmer units, ovens and reach-in freezer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (exhaust hood)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner. paint supplies are improperly stored in the hand sink.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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09/16/2015 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1/15 they shall be date marked with a "use by" date not exceeding 6/7/15
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Make Table Refrigerator #1, 2, & 4.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners were improperly food container lids.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/19/2015 | Follow-up | |
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The entire kitchen requires cleaning.
The electrical wires in the ceiling are in need of repair.
Repeat violations are subject to fines.
- Critical: Certified Food Manager: Presence Required
Observation: No Food Protection Manager was on duty at the time of the inspection.
Correction:
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the reach-in refrigeration unit and freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken is improperly stored above pork and seafood in the reach-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: dry storage (sugar & flour) and the ice in the ice in bins at the bar.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: rice, mashed potatoes, brown gravy, salad dressing (prep coolers # 1,2, & 4).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/1/15 they shall be date marked with a "use by" date not exceeding 6/7/15
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Make Table Refrigerator #1, 2, & 4.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: grill, stove, microwave oven, milk shake mixer, warmer, tale mixer, food processor, and slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Kitchenware and Tableware - Preventing Contamination
Observation: The bar glases were found handled, displayed or dispensed with the food or lip-contact surface facing upward. (bar and kitchen)
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. The kitchen hand sink was blocked by trays and debris. The PIC removed the debris during the inspection.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels were available at the bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (cooking area) EHS provided the PIC with several hand washing signs.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (dry storage area)
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners were improperly food container lids.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Presence and Use of Required Poisonous or Toxic Materials Only
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Paint was in the kithen. The PIC removed the paint from the kithen.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
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06/17/2015 | Routine | |
This visit was made to conduct a pre-opening inspection inspection. The following items need to be corrected prior to opening:
1) Provide handwashing signage at all handsinks used by staff
2) Provide a mop rack to store/hang mops when not in use.
The following items shall be corrected within 30 days:
1) Repair/replace broken gaskets n refrigeration unit on cook line.
2) Repair refrigeration unit that is not currently working (parts on order).
Recommend issuance of AHD permit.
Ok for C/O.
No violation noted during this evaluation. | 04/27/2015 | Pre-Opening | |
This visit was made to conduct a pre-opening/courtesy inspection. The following items require attention prior to your final pre-opening inspection:
1) Complete permit application and submit permit fee.
2) Provide stoppers/drain plugs at bar 3-compartment sink
3) Install splash guards between sinks and ice bins in the bar area
4) Provide handwashing signage, soap and paper towels at all hand sinks.
5) Provide drying shelf for dish wash area
6) Repair/replace broken/torn gaskets on refrigeration units where found
7) Provide hooks for employee belongings
8) Seal/paint wood behind hot water heaters
9) Seal equipment/tables to wall where gaps exist
10) Clean prior to pre-opening inspection
11) Provide updated floor plan.
No violation noted during this evaluation. | 04/23/2015 | Pre-Opening | |
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